The Heat Is On!

Discussion in 'Propane Smokers' started by lirrost, May 7, 2013.

  1.   So I recently got a new Sears Kenmore grill/smoker combo this last weekend and tried it out right away - smoked ribs and a tenderloin on Sunday.

      Everything went fine for the most part - and it was all tasty, but I had trouble regulating the temp. I was going to smoke for 3.5 hours at 225° as I had done some quick research and found that a majority of recipes promoted the smoker's mantra of 'low and slow'. However, after the first 45 minutes or so, the temp gradually climbed to about 250° and then about 2.5 hours in, rose to 270°ish regardless of the dial setting (as low as it could go). I adjusted the flu at the top to try to regulate the temp, but it didn't work too well, I think that perhaps the vent controls the smoke more so than the temperature...

      Any tips? The meat was fantastic, though it could use a bit more smoke flavor (I had read that adding more wood chips during the smoking process was pointless, but may try it next time, or try a different wood), but I had to pull them out earlier than anticipated so that they wouldn't overcook.

  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    I'm not familiar with your smoker, does it have just the one vent in the top?  As a general rule, its a good idea to keep the vent open to promote good air flow, so the smoke doesn't sit in the cooking chamber.  In my GOSM gas smoker, I only have one vent (top), and it stays fully open at all times.  Some gassers do not have very precise temp control valves.  One suggestion:  you could search the gas smoker forum for info on doing a needle valve mod to your rig and gain a lot of control over the temps, then you could leave your top vent open to promote good air flow.

    Just a thought, maybe those more familiar with your rig will weigh in. 

    Good luck!


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